Well, I say, thank you for popping by – it’s always a pleasure!
So, whilst you’re here I wish to titillate your taste buds with my splendidly gratifying little meaty balls of deliciousness – By Jove! that’s quite a mouthful Miss Windsor.
Darlings, I guarantee my recipe created with quails’ eggs and butchers best sausage meat - "jazzed up" with spring onion, a smattering of parsley, plus a dash of wholegrain and Dijon mustard - will satisfy all carnivore palates and will certainly give Fortnum & Mason a run for their money! In fact, they proclaimed the delightful Scotch egg was invented in 1738 at their Piccadilly, London store – Miss Windsor’s favourite!
Evidently, my dears, the Scotch egg commenced its culinary journey during the Georgian period (1714 to 1837).
I dare say, according to Fortnum & Mason: this bundle of runny yolk, spiced outdoor-reared pork, and finger-friendly breadcrumb covering sits proudly as the original "portable pick-me-up" - a trifle confused?
Well, in short, it was originally invented for their affluent patrons who would travel by horse and coach all the way to their country abodes. So, when in need of a quick "pick me up", one would delve into their pocket and emerge with a Scotch egg wrapped in a silk handkerchief – How inventive!
Now, moving swiftly on to my spiffing collaboration with darling Mrs Simkins. You see, although I’m known to have a rather sweet tooth; instead of baking yet another sugar-laden goodie for our summer garden party, I thought best to offer a dish of the savoury kind – I say the perfect accompaniment to Mrs Simkins Dainty Tea-Time Sandwiches!
Therefore, following my theme of food history I called upon my culinary mentor from yesterday – the bountiful Mrs Beeton - who advised Miss Windsor to recreate her Scotch egg recipe – How generous of her!
Of course, Scotch eggs are usually consumed in the larger form, however, one wished to reduce the size - just a smidgen - in order to sit comfortably amongst the other teatime treats! So, with this in mind, I opted for quails’ eggs – good call Miss Windsor!
Darlings, I must admit, I twice attempted my recipe, “Oh, dearie me!” I hear you utter with a touch of concern. But do not despair my dears; as you know Miss Windsor always prevails! You see, when fried in oil the meat and breadcrumb coating just cracked and then slid off the egg – not a desirable look. So, with a little help from my darling Mrs Simkins, she advised to bake my little beauties instead – and they turned out "egg- ceptional" - ha, ha, ha!
Okey dokey, before you press on with my devilishly delicious recipe, I advise these are best served at a summer garden party, afternoon tea, buffet, or handy enough to pop into a Tupperware vessel and then pecked at whilst picnicking at your favourite country spot – fabulous!
I say these little darlings must be enjoyed with a generous dollop of Piccalilli. Of course, I favour Piccadilly Piccalilli from Fortnum & Mason – only the best will do for Miss Windsor!
ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR MRS SIMKINS DAINTY TEA-TIME SANDWICHES!
Miss Windsor's Mini Scotch Eggs!
Preparation time: 40 mins
Cooking time: 20 mins
Serves: 7 to 8 delightful guests (2 per guest)
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